DIRECTIONS: Mix all salad ingredients except noodles.
Mix dressing ingredients separately and just before serving, put
uncooked ramen noodles on top of vegetables, pour dressing over and
stir.

BONUS COLE SLAW

Juanita Fisher of Vinton

INGREDIENTS:

4 cups cabbage, shredded

Grated carrots

1 cup frozen peas, thawed

1⁄3 cup vinegar

½ cup vegetable oil

9 pkgs. Equal and 1 T sugar (or ½ cup
sugar)

½ t poppy seeds

1 t dry mustard

¼ t salt

¼ t pepper

1 cup dry roasted peanuts

DIRECTIONS: Combine cabbage, carrots and peas in a
large bowl. Mix remaining ingredients except peanuts and blend. Pour
over slaw mixture and refrigerate. Add peanuts just before serving.

MARINATED CUCUMBERS, ONIONS AND TOMATOES

Patricia Harbin of Louisa

INGREDIENTS:

3 medium cucumbers, peeled and sliced
¼” thick

1 medium onion, sliced and separated
into rings

3 medium tomatoes, cut into wedges

½ cup vinegar

¼ cup sugar

1 cup water

2 t salt

1 t black pepper (coarse fresh ground
if you have it)

¼ cup oil (either olive or vegetable)

DIRECTIONS: Combine all ingredients in a large bowl
and toss to mix well. Refrigerate at least 2 hours before serving.

BLACK-EYED SUSAN SALAD

Susan Weir of Onancock

INGREDIENTS:

15-oz. can black-eyed peas, drained

10-oz. pkg. frozen corn kernels,
thawed

2 T chopped pimento peppers

½ cup chopped celery (optional)

2 T minced onion

¼ cup apple cider vinegar

1 T white sugar

1 T Worcestershire sauce

½ t garlic salt

½ t pepper

¼ cup vegetable oil

DIRECTIONS: Combine the black-eyed peas, corn,
pimento, celery and onion in a mixing bowl and set aside. In a separate
bowl, whisk together the vinegar, sugar, Worcestershire sauce, garlic
salt and pepper. Slowly whisk in vegetable oil until the dressing
emulsifies. Stir dressing into the vegetables until evenly coated.
Refrigerate 4 hours or overnight.